Blood-nourishing, qi-tonifying and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and preparation method thereof

A mung bean and nutrition technology, applied in the direction of food ingredients as taste improver, food ingredients as turbidity agent, food ingredients function, etc. Clear yellowish, attractive color, soft and soft taste

Inactive Publication Date: 2016-09-21
ANHUI JIASHILE FOOD PROCESSING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most mung bean functional drinks on the market have problems such as low content of functional substances, turbidity and easy precipitation, short shelf life, poor color, and poor taste. and other aspects to carry out research and develop a high-efficiency mung bean functional food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] A nutritional jelly for nourishing blood, invigorating qi, clearing heat, clearing away mung bean and sobering up alcohol, which is composed of the following raw materials in parts by weight:

[0018] Mung bean 500, malt extract 30, grass fruit 15, peach gum 20, chestnut green skin 10, vanilla superfine powder 10, donkey-hide gelatin 5, burnt malt superfine powder 10, lily juice 30, seabuckthorn jelly dry powder 30, edible gelatin powder 21, Cornus officinalis juice concentrate 15, avocado 10, candied hawthorn 13, rice vinegar 10, rock sugar 18.

[0019] The described nutritional jelly for nourishing blood, invigorating qi, clearing heat, mung bean and sobering up alcohol is made by the following steps:

[0020] 1) Clean the mung beans, add grass fruit, chestnut green skin, avocado, hawthorn preserves, rice vinegar and 12 times the amount of water, heat to 50°C, stop heating, soak for 30 minutes, then boil until boiling, turn to low heat, and last for 20 minutes Minute...

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PUM

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Abstract

The invention discloses blood-nourishing, qi-tonifying and heat-clearing mung bean alcohol-effect-dispelling nutritional jelly and a preparation method thereof. The nutritional jelly is composed of the following raw materials including, by weight, 500-550 parts of mung beans, 30-35 parts of malt extract liquid, 15-17 parts of amomum tsao-ko, 20-23 parts of peach gum, 10-12 parts of green skin of chestnuts, 10-12 parts of superfine powder of vanilla, 5-6 parts of colla corii asini, 10-12 parts of scorched malt superfine powder, 30-35 parts of raw juice of lily, 30-35 parts of freeze-dried powder of fructus hippophae, 15-18 parts of edible gelatin powder, 15-18 parts of concentrated juice of cornus officinalis, 10-12 parts of avocado, 13-15 parts of preserved hawthorns, 10-12 parts of rice vinegar and 18-20 parts of rock candy. The nutritional jelly has various nutrients, attractive color, crystal-like appearance and uniform texture. The effective components have the effects of nourishing blood, tonifying qi, clearing heat and resolving phlegm, promoting appetite, dispelling the effect of alcohol and improving immunity.

Description

technical field [0001] The invention relates to the technical field of mung bean food, in particular to a mung bean nutritional jelly for nourishing blood, invigorating qi, clearing away heat and sobering up alcohol and a preparation method thereof. Background technique [0002] Mung bean is the seed of a year-round herbaceous plant in the leguminous family, which is both food and medicine. Since ancient times, people have had the habit of making mung bean soup to prevent heatstroke and cool down. Mung bean soup not only cools and quenches thirst, but also has the effect of clearing heat and detoxifying. Mung bean has high protein content, contains 8 essential amino acids needed by the human body, and is rich in selenium and vitamins E et al. In addition, mung beans can promote urination and sodium excretion, and have a diuretic effect. Mung beans also contain phytosterols similar to cholesterol, which can reduce the intestinal absorption of cholesterol, and can promote cho...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/15A23L33/00
CPCA23V2002/00A23V2200/14A23V2200/044A23V2200/216A23V2200/30A23V2200/32A23V2200/314A23V2200/334A23V2200/324A23V2250/21
Inventor 朱敏
Owner ANHUI JIASHILE FOOD PROCESSING
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